This Sweet Honey Cornbread Casserole has been a weekend favorite at my table for years. I first encountered this combination at a church potluck when I was young: a warm, slightly sweet square of corn with a soft, almost custardy center and crisp golden edges. I recreated it in my kitchen using a single box of Jiffy cornbread mix and two cans of corn, then added honey and sour cream to balance sweetness and creaminess. It quickly became one of those dishes family members request for holidays and simple weeknight dinners alike. The texture is what I love most—the contrast between the tender middle and the caramelized rim creates an inviting mouthfeel that keeps everyone reaching for seconds.

I discovered how forgiving this dish is on a chilly evening when pantry staples were all I had. One pan, a few stir motions, and an hour later the house smelled amazing. It’s a recipe that rewards minimal fuss: straightforward techniques, pantry-friendly ingredients, and predictable results. When baked until the top is golden and a toothpick comes up mostly clean with a few crumbs, it arrives at the table with a dab of butter and a drizzle of honey, which makes it utterly irresistible. This casserole pairs beautifully with brisket, roasted chicken, or simply with a salad for breakfast or brunch leftovers—warm, sweet, and comforting.

Ingredients

• Jiffy cornbread mix (1 box, 8.5 oz.): The classic choice for quick cornbread texture; its pre-measured balance of cornmeal and flour gives the casserole structure and a familiar cornmeal flavor. If you prefer a heartier texture, look for a cornmeal-forward brand or use a slightly coarser mix.
• Cream-style corn (1 can, about 14.75 oz.): Contributes moisture and a creamy base that keeps the center soft. Use the regular canned variety—if you only have frozen creamed corn, thaw and drain slightly to match texture.
• Corn kernels (1 can, about 15.25 oz., drained): Adds whole-kernel bursts for texture and visual appeal. Drain well to avoid excess liquid; fresh or thawed frozen kernels can substitute at the same volume.
• Egg (1 large): Sets the casserole and provides lift. Room temperature eggs mix more evenly with the other ingredients.
• Butter (1/4 cup, melted): Adds richness and helps brown the edges; salted or unsalted work—if using salted, taste before adding extra salt to the mix.
• Honey (1/4 cup; increase to 1/3 cup for sweeter): The star sweetener here—adds floral sweetness and helps with caramelization on the top crust. Use a milder honey for subtlety or a robust wildflower honey for more presence.
• Sour cream (1/2 cup): Keeps the interior tender and gives a slight tang that balances the honey’s sweetness. Greek yogurt can be a 1:1 substitute if you prefer.

Instructions

Preheat and prepare the pan: Set your oven to 350°F and position a rack in the center. Grease an 8x8-inch baking pan with butter or nonstick spray so the casserole browns evenly along the edges without sticking. Preheating ensures an immediate, consistent bake. Mix wet ingredients: In a medium bowl, whisk together 1/4 cup melted butter and 1 large beaten egg until smooth. Add 1/2 cup sour cream and 1/4 cup honey (or 1/3 cup if you like it sweeter) and whisk until glossy and homogeneous. This emulsion helps incorporate the dry mix uniformly and prevents pockets of dry mix. Add the corn and mix-in: Stir in the 1 can of cream-style corn (about 14.75 oz.) and the drained can of corn kernels (about 15.25 oz.). Using both textures—creamed and whole kernels—creates a custardy body with bursts of corn sweetness. Stir gently to combine so you don’t overwork the cornbread mix later. Combine with cornbread mix: Add the entire 8.5 oz box of Jiffy cornbread mix to the wet mixture. Fold until just combined; a few small streaks of dry mix are fine. Overmixing develops the flour and can make the texture tough. Aim for a batter with medium thickness that will settle into the pan. Bake until set: Pour the batter into the prepared 8x8 pan and smooth the top with a spatula. Bake at 350°F for 45 to 50 minutes. The edges should be golden brown and slightly caramelized, and a toothpick inserted near the center should come out mostly clean; a few moist crumbs are acceptable. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Rest and serve: Allow the casserole to cool for about 10 minutes before slicing. This short rest helps the center finish setting and makes serving neater. Serve warm with a dab of butter and an optional drizzle of honey.

Storage Tips

Cool the casserole completely before refrigerating to prevent condensation from making the top soggy. Store in an airtight container or tightly wrapped with plastic wrap for up to 4 days. For freezer storage, cut into portions, wrap each piece in parchment and foil, then place in a freezer bag for up to 3 months. Reheat refrigerated portions in a 350°F oven for about 10 to 15 minutes; for frozen pieces, reheat at 325°F for 25 to 35 minutes until warmed through and the edges regain crispness.

Ingredient Substitutions

If you don’t have Jiffy, use a standard cornbread mix or make a simple homemade mix with 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder, and a pinch of salt; incorporate it the same way. Substitute Greek yogurt for sour cream at a 1:1 ratio for a tangier profile. For dairy-free adaptations, use a plant-based sour cream and vegan butter alternative; note texture will be slightly different. Fresh or frozen corn works well—use roughly 1 1/2 cups of fresh or thawed corn kernels in place of the drained can.

Serving Suggestions

Serve warm with a pat of butter and a light drizzle of honey. It complements smoky mains such as pulled pork, barbecue chicken, brisket, or a roasted vegetable platter. For a brunch twist, top squares with a fried egg and a sprinkle of chives. Garnish with chopped fresh parsley or scallions for color, and pair with a crisp green salad to balance the casserole’s richness.

Cultural Background

This dish belongs to a long tradition of American Southern corn dishes that make use of readily available pantry ingredients. Cornbread casseroles and corn pudding trace their roots to Southern and Midwestern kitchens where corn was a staple. The use of canned creamed corn and corn kernels became popular in 20th-century home cooking as convenient shortcuts, and adding sweeteners like honey reflects regional preferences for slightly sweet cornbread variations served alongside savory mains.

Seasonal Adaptations

In summer, swap canned corn for fresh, sweet corn cut from the cob and roast the top of the casserole under the broiler for a minute to add caramelized notes. During the holidays, fold in 1/2 cup cooked diced jalapeño and 1/2 cup shredded cheddar for a spicy, savory version. For a spring brunch, top slices with fresh herbs and serve with a side of lemony arugula salad to brighten the plate.

Meal Prep Tips

Double the recipe and bake in a 9x13-inch pan for larger gatherings or to portion for meal prep. After cooling, slice into single-serving squares and store in meal containers for easy reheating. To reheat and preserve texture, warm in a 325°F oven for about 10 to 15 minutes rather than microwaving. Keep a small jar of honey on hand to drizzle before serving for a fresh finish.

Whether you bring it to a potluck or tuck it into a weeknight plate, this Sweet Honey Cornbread Casserole is an effortless, crowd-pleasing dish. Make it your own with small tweaks and enjoy the way simple ingredients come together to create something warm and memorable.